Luma pork belly in vin jaune polenta, puntarelle, allspice spelette and cockles

Located in the beautiful, stately historic hotel Bayerische Hof dating from 1841, not far from Munich's historic old town, one can find the gastronomic gem of the city: Restaurant Atelier.


  • Sweet Peeper by Koppert Cress

For the pork belly:

  • 500 g Luma pork belly
  • 1 bay leaf
  • 1 crushed garlic clove
  • 1 sprig of thyme
  • 100 g of clarified butter
  • 1L brine 10%

For the puntarelle:

  • 30 stems of puntarelle

For the vinaigrette:

  • 1 tbsp Don Bocarte anchovy oil
  • 1 tbsp anchovy extract

For the polenta:

  • 75 g of polenta
  • 5 g of salt
  • 15 cl of milk
  • 15 cl whipped cream
  • juice of 1 lemon
  • lime juice
  • Tabasco
  • cayenne pepper

For the allspice spelled cream:

  • 1 kg of red pointed pepper
  • 2 shallots cut into rings
  • olive oil
  • salt
  • pepper
  • allspice spelled
  • allspice vinegar

For the chicory puree:

  • 5 stumps of chicory
  • 20 g of sugar
  • 2 tbsp white wine
  • salt
  • pepper
  • 2 cl whipped cream
  • cold butter

For the wine sauce:

  • 3 dl vin jaune
  • 25 ml cream double
  • cold butter
  • 2 dl poultry stock
  • juice of 1 lemon
  • 30 g of clear mirepoix
  • salt
  • pepper

For the clams:

  • 300 g clams
  • 1 cl pastis
  • 2 cl Noilly Prat
  • 1 tbsp olive oil
  • juice of 1 lemon


  • Brine the pork belly for 4 hours, remove from the brine, rinse under running water, pat dry with a clean cloth and vacuum with the remaining ingredients. Then cook at 85°C for 5.5 hours and let the meat cool.
  • Make the vinaigrette and pass the puntarelle through it à la minute.
  • Place all the ingredients for the polenta in the thermomixer at 100°C, mix at setting 3.5 for 25 minutes and allow to cool. Reheat just before serving.
  • Grill the bell pepper (preferably on birch wood), peel, remove the seeds, core and stem and cut into pieces.
  • Sweat the shallot rings in olive oil and add the bell pepper pieces. Continue cooking at a low temperature and mix to a homogeneous sauce. Season with the herbs and vinegar and continue cooking until necessary to a consistent cream.
  • Cut the yellow part of the chicory into small pieces and soak in lukewarm water for 20 minutes to remove the bitter substances. Drain and pat dry.
  • Caramelize the sugar in a pan, add the chicory and deglaze with white wine. Stir well and remove the caramel from the bottom of the pan.
  • When the wine is almost reduced, add the cream and chicory. Let it continue cooking under the lid.
  • Pass the mixture, assemble with a little cold butter, then season with salt and pepper.
  • Sweat the mirepoix in a little butter and deglaze with vin jaune. Reduce to 1/3, add the stock and the cream double, reduce by half and pass. Mix and season with salt, pepper and lemon juice.
  • Briefly fry the clams in hot oil and deglaze with the alcohol. Fry the clams until they open. Spoon on a plate, let cool, remove the meat from the shells and store in the stock.
  • Make a ring of the espelette cream and make quenelles of the polenta.
  • Dress all components harmoniously on the board. Carefully pour the wine sauce around it and finish with the Sweet Peeper.

Recipe: Jan Hartwig, Restaurant Atelier
Source: Culinaire Saisonnier 96 - Spring 2020

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